Injera-Wrapped Lentil Sambusas with Berbere Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Crispy lentil-filled sambusas wrapped in injera flatbread, served with a spicy berbere yogurt dipping sauce. This african-inspired vegan (vegetarian) ready in about 50 minutes blends red lentils, rinsed, water, medium yellow onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils, rinsed
• 2 cups water
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 teaspoons berbere spice mix
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large sheets injera flatbread
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon honey

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed red lentils with 2 cups water and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until lentils are soft and most water has evaporated.
2. Step 2: Meanwhile, heat 3 tablespoons vegetable oil in a skillet over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves and 2 teaspoons berbere spice mix to the skillet, cooking for 1 minute until fragrant.
4. Step 4: Stir the cooked lentils into the skillet mixture, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and cook together for 5 minutes to meld flavors and thicken. Remove from heat and let cool slightly.
5. Step 5: Cut 4 large injera flatbreads into quarters. Place 2 tablespoons lentil filling near one edge of each quarter, fold and roll into triangular sambusas, sealing edges by pressing gently.
6. Step 6: Heat a large nonstick pan over medium heat and lightly brush with oil. Cook the sambusas for 3-4 minutes per side until golden brown and crispy.
7. Step 7: For the dipping sauce, mix 1/2 cup plain Greek yogurt with 1 tablespoon lemon juice, 1 teaspoon honey, and a pinch of berbere spice if desired. Serve sambusas warm with the sauce.